Vegan Pumpkin Pie Fudge
This vegan pumpkin pie fudge is easy to make with just 5 simple ingredients and has the most amazing taste and texture. It’s a must for Fall!
- dietary – vegan, gluten-free, can be nut-free
- quick and easy – you’ll need just 5 ingredients and a few minutes of prep time
- no-bake – just blend, freeze and enjoy!
- dates – soft, moist medjool dates are key here!
- pumpkin – use plain, canned pumpkin puree
- pumpkin pie spice – if you don’t have pumpkin pie spice, use 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp nutmeg, a pinch of cloves or allspice is nice too
- coconut oil – this can’t be substituted in this recipe as it’s what makes the fudge firm
- nut butter – peanut butter, almond butter and sunflower seed butter all work well
Step by Step Instructions
Step 1. Place everything in a food processor and process until smooth and creamy. You may need to stop a few times to scrape down the sides and help it along.
Step 2. Line a standard sized loaf pan with parchment paper then smooth the mixture into the pan. Pop the whole pan into the freezer for a couple of hours to firm.
Once firm, lift out of the pan, cut into bite-sized pieces and enjoy your pumpkin pie fudge!
Notes and Tips
- Dates: It’s important to use soft, moist dates. If your dates are dry, soak in hot water for 15 minutes then drain well before using in the recipe.
- Storage: Store in a sealed container in the freezer for up to 3 months.
For more pumpkin goodness, I’ve got more pumpkin recipes for ya here:
- Vegan Pumpkin Date Bread
- Vegan Pumpkin Mousse
- Healthy Pumpkin Oat Cookies
- Vegan Pumpkin Truffles
- No-Bake Pumpkin Pie Tarts
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This decadent, whole-food based fudge only requires a few, plant-based ingredients to make and will be sure to satisfy your sweet tooth. It’s smoothy and creamy and tastes just like pumpkin pie!
- Place all ingredients in a food processor or high-powered blender and process until smooth.
- Spread the mixture into a wax or parchment paper-lined loaf pan.
- Place the pan in the freezer to set for at least 3-4 hours.
- Remove, lift out of pan, cut into 24 pieces and enjoy!
- Store in the freezer in a container.
If you have a peanut allergy or to make it paleo, you can substitute almond butter for the peanut butter. For nut-free fudge, use sunflower seed butter.
If your dates are overly dry, pit then soak in hot water for 15 minutes. Drain well before using in recipe. If you don’t have access to medjool dates, you can use sayer or deglect noor.
If you don’t have pumpkin pie spice, use 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp nutmeg. A pinch of cloves or allspice works too!
- Serving Size: 1 piece
- Calories: 161
- Sugar: 11 g
- Sodium: 23 mg
- Fat: 12 g
- Carbohydrates: 14 g
- Fiber: 1.5 g
- Protein: 2 g
Keywords: vegan pumpkin pie fudge, vegan fudge, pumpkin fudge
Update Note: Originally published on September 12, 2016. Update with new photos and text on September 19, 2019.